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Prep Time: 36 Minutes Cook Time: 15 Minutes |
Ready In: 51 Minutes Servings: 1 |
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This is my own recipe for tuna casserole. I don't remember why I originally used this combination of ingredients, but I've never done it any other way since then. The ingredients are cheap and easily on hand. Best of all, it tastes great, reheats well and feeds a crowd if needed! I just make it for my little clan of 4 (with lots of leftovers), but it could feed 8 or more if you add side dishes. I hope you enjoy this as much as my family does. Note: prep time includes boiling the water. Ingredients:
1 lb spaghetti |
4 quarts water, boiling |
2 (10 3/4 ounce) cans cream of mushroom soup |
2 (5 ounce) cans tuna, drained |
1 teaspoon salt |
1/2 teaspoon black pepper |
3 cups cheese (i used sharp cheddar, cheddar jack and monterey jack because it's what i had on hand) |
Directions:
1. Preheat oven to 350 degrees.
2. Boil spaghetti in water for 11 minutes or until tender. It's okay to let it overcook a bit.
3. Drain the spaghetti and return to pot. Add soup, tuna, salt and pepper. Stir well.
4. Pour into 9 x13 casserole. Top with cheese. Bake 15 minutes.
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